Sensory, chemical and gas chromatographic evaluation of five raspberry cultivars

Shamaila, Mawele; Skura, B.J.; Daubeny, Hugh A.; Anderson, Angela K.

doi:10.1016/0963-9969(93)90090-6

Cited by 34 publications

(31 citation statements)

References 15 publications

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“…The Bridacid ratio found in this study is higher than that found in some other sweet cherry cultivars (1 5-33) (Guyer e l al. 1993), and much higher than those of red raspberry cultivars (3.1-4.5) (Shamaila et al 1993).…”

Section: Chemical and Enzymatic Activity Analysismentioning

confidence: 98%

Physical, Chemical, Flavor and Sensory Characteristics of Two Sweet Cherry Varieties Grown in ‘Valle Del Jerte’ (Spain)

Bernalte

Hernández

Vidal-Aragon³

et al. 1999

Journal of Food Quality

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Volatile compounh and physical, chemical and sensory characteristics of two sweet cherry varieties autochthonous from 'Valle del Jerte I, in the Southwest of Spain, during I995 and 1996 seasons were investigated. 'Pic0 Colorado' had higher values of lightness, chroma, hue, firmness and Braacid ratio than 'To whom correspondence should be addressed. Phone and fax: 34-924-272204. Journal of Food Qualify 22 (1999) 403-416. All Riglvs Resewed. Topyriglv I999 by Food & Nurition Press, Inc. ~ Trumbull, Connecticut 403 404 M.J. BERNALTE et al.'Ambruntis'. 'Ambrunb' was rated higher for most of the sensoly attributes evaluated. It had the highest scores for sweet taste and sweet chery taste, although it had a lower Bridacid ratio than 'Pico Colorado ' . This must be due to the fact that 'Pico Colorado' had a more astringent taste that masked the others. Sixty-two volatile compounds were isolated and identifed. The same volatile compounds werepresent in both sweet cherry varieties. 'Pico Colorado ' exhibited significantly higher amounts of compounds generatedjtom amino acid degradation, whereas in 'Ambrunes 'the more abundant ones were those volatile compounds comingjtom fatty acid oxidation.

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Section: Chemical and Enzymatic Activity Analysismentioning

confidence: 98%

Physical, Chemical, Flavor and Sensory Characteristics of Two Sweet Cherry Varieties Grown in ‘Valle Del Jerte’ (Spain)

Bernalte

Hernández

Vidal-Aragon³

et al. 1999

Journal of Food Quality

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“…According to Shamaila, Daubeny, and Anderson (1993), among the volatile compounds identified in different raspberry cultivars, the most common were terpenes, which included α-pinene, sabinene, γ-terpinene, α-and β-ionone and caryophyllene. α-Ionone, β-ionone, and α-ionol were the three most abundant C 13 -norisoprenoid compounds in raspberry wines.…”

Section: Gc-ms Analysismentioning

confidence: 99%

Raspberry (Rubus idaeus L.) wine: Yeast selection, sensory evaluation and instrumental analysis of volatile and other compounds

Duarte

Dias

Oliveira

et al. 2010

Food Research International

107

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To evaluate the potential for fermentation of raspberry pulp, sixteen yeast strains (S. cerevisiae and S. bayanus) were studied. Volatile compounds were determined by GC-MS, GC-FID, and GC-PFPD. Ethanol, glycerol and organic acids were determined by HPLC. HPLC-DAD was used to analyse phenolic acids. Sensory analysis was performed by trained panellists. After a screening step, CAT-1, UFLA FW 15 and S. bayanus CBS 1505 were previously selected based on their fermentative characteristics and profile of the metabolites identified. The beverage produced with CAT-1 showed the highest volatile fatty acid concentration (1542.6 μg/L), whereas the beverage produced with UFLA FW 15 showed the highest concentration of acetates (2211.1 μg/L) and total volatile compounds (5835 μg/L). For volatile sulphur compounds, 566.5 μg/L were found in the beverage produced with S. bayanus CBS 1505. The lowest concentration of volatile sulphur compounds (151.9 μg/L) was found for the beverage produced with UFLA FW 15. In the sensory analysis, the beverage produced with UFLA FW 15 was characterised by the descriptors raspberry, cherry, sweet, strawberry, floral and violet. In conclusion, strain UFLA FW 15 was the yeast that produced a raspberry wine with a good chemical and sensory quality.

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“…10,14 Five assessors, aged 30±40 years, with sensory evaluation experience were trained on the¯avour pro®le technique using standards of¯avour compounds and black mulberry fruits for a period of 6 months. During the training period the assessors established character notes for the¯avour and aroma of black mulberry samples and descriptive terms for the standards.…”

Section: Flavour Profilementioning

confidence: 99%

Flavour evaluation of three black mulberry (Morus nigra) cultivars using GC/MS, chemical and sensory data

Elmacı

Altuğ

2002

J Sci Food Agric

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The¯avour characteristics of three black mulberry (Morus nigra) cultivars from the Aegean region of Turkey were investigated using GC/MS and sensory analysis techniques. A total of 18¯avour compounds were identi®ed by GC/MS in the three cultivars. Total sugar content varied between 11.3 and 16.2%, pH between 3.60 and 3.80 and total acidity between 1.51 and 1.79%. The sensory assessment indicated that black mulberry has fruity, sweet, sour, musky and woody¯avour notes and fruity, acid, musky, leafy and woody-fresh aroma characteristics. The evaluation of GC/MS and sensory data revealed that ethyl linolenate was the most effective compound contributing to the unique¯avour of black mulberry.

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Sensory, chemical and gas chromatographic evaluation of five raspberry cultivars

Cited by 34 publications

References 15 publications

Physical, Chemical, Flavor and Sensory Characteristics of Two Sweet Cherry Varieties Grown in ‘Valle Del Jerte’ (Spain)

Physical, Chemical, Flavor and Sensory Characteristics of Two Sweet Cherry Varieties Grown in ‘Valle Del Jerte’ (Spain)

Raspberry (Rubus idaeus L.) wine: Yeast selection, sensory evaluation and instrumental analysis of volatile and other compounds

Flavour evaluation of three black mulberry (Morus nigra) cultivars using GC/MS, chemical and sensory data

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